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Old 11-05-2005, 03:32 PM   #1
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Tonight's Dinner...

all stuffed, rubbed and ready for the grill. This is Spiceysmoke's Stuffed Pork Loin he posted a week or so ago.

This one weighs in at a little over 3 1/2lbs., and is stuffed with mozzarella, provolone, honey smoked thinly sliced ham, spinach, mushrooms and garlic.. It has been rubbed with Dizzy Pig Original Dry Rub.

The glaze consists of apple jelly, lemon juice, butter and cinnamon

It goes on the Weber Kettle at 4:30pm using Royal Oak Lump and a little apple wood. Finished pics later.

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Old 11-05-2005, 03:38 PM   #2
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Damn, that looks good! Can't wait to see the sliced pics!! =P~
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Old 11-05-2005, 07:38 PM   #3
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Here's the final pictures. This is a great recipe and a great cook. The sauce is outstanding, especially if your rub has some heat, the sweetness of the sauce balances it well. Fantastic dinner.


Glazed the loin at 125º


Done and ready for the knife


One more before I cut it up


Sliced and...


Plated
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Old 11-05-2005, 07:43 PM   #4
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Holy cripes...you got me beat, Bruce! Looks great!
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Old 11-05-2005, 07:49 PM   #5
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Wow. I am definitely going to try that soon. Those pics started me salivating.

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Old 11-05-2005, 07:51 PM   #6
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Very nice pics, Bruce!!! Very nice, indeed!!
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Old 11-05-2005, 07:55 PM   #7
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Old 11-06-2005, 08:14 AM   #8
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Thanks Bruce, I was asked by my Shift to do the meat at our Christmas Get together and one of the meats I am going to do is Pork Loin. Looks like I will be stuffing them. Fantastic job buddy.
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Old 11-06-2005, 08:43 AM   #9
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Yessiiireee ! Good eats !
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Old 11-06-2005, 09:17 AM   #10
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True food porn....Gary in Va was right when he said the pictures posted on this site are incredible.....hard to stay skinny when you read all this stuff!
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Old 11-06-2005, 09:30 AM   #11
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That should be on the cover of Gourmet magazine. !!!!!!!!!!!!!!!!!!!

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Old 11-07-2005, 07:35 PM   #12
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Bruce - very nice. Did you glaze it right away or later? I've done stuffed before but not with glaze. Sounds delicious.
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Old 11-08-2005, 01:32 AM   #13
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Quote:
Originally Posted by Ratman
Bruce - very nice. Did you glaze it right away or later? I've done stuffed before but not with glaze. Sounds delicious.
I glazed it when the internal temp hit 125, then again at 135, then just prior to taking it off at 143. I reserved some glaze/sauce for use at the table also, if needed.
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Old 11-08-2005, 08:30 AM   #14
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A tip on stuffing pork loin.. or beef...

keep the loin whole, don't split it. run a knife through it long ways from each end twice 90 degrees from each other, get your fingers in there and bore out the hole. stuff your stuffing in from both ends, use a handle of some kitchen utensil to get that stuff all the way in there from both sides. this way you dont have to tie it and when you cook it and slice it you have a pretty little circle of stuffing in the middle of the meat. Looks good and your stuffing doesnt run out as much when you cook it. (except a little bit on the ends.

Just an opinion of another way to do it. This method works good if you are cooking over a more direct heat and you wish to turn the meat. But that does look good Bruce.

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Old 11-08-2005, 02:32 PM   #15
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Gary,

I didn't split the roast, if you look at the plated photo there is about a half to 3/4 inch that I did not cut through. I tied it round the roast then once lengthwise and had very little seepage of the stuffing..
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Old 11-08-2005, 06:55 PM   #16
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Bruce, that looks great. I'm going to be in Hawaii for Christmas this year visiting my son who is stationed there. We are going to be doing Christmas on the beach because the only cooking facilitys that we can come up with are a grill. How long did you cook that bad boy? At at approximatley what cooking temp was the grill? I figured that I would cook up something nice for him and some of his buddies that are alone on Christmas.
Thanks
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Old 11-09-2005, 08:45 AM   #17
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I see that now Bruce... for some reason I couldnt see the pictures of it cut yesterday. I didnt realize how much stuffin you had in there.

Anyhow... I wasn't criticizing.. just telling how I do it for another option.

That do look good =P~
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